Jain Food Recipes

Corn Panki

Corn Panki Recipe

By avni Published: February 19, 2013

  • Yield: 10-15 pankis (5 Servings)
  • Prep: 10 mins
  • Cook: 15 mins
  • Ready In: 25 mins



  1. Grate the Corn and add all the ingredients, mix well and keep it aside
  2. Wash the banana leaves, cut them into square shapes and grease one side of it with oil
  3. Apply thin layer of the batter to the leaf and place the other greased leaf on it again
  4. Cook both sides of the leaf until light brown spots are visible
  5. Serve hot with green chutney
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Rava Idli

Rava Idli Recipe

By avni Published: February 9, 2013

  • Yield: 20 Idlis approx (2-3 Servings)
  • Prep: 10 mins
  • Cook: 20 mins
  • Ready In: 30 mins



  1. Heat Oil for seasoning
  2. Add mustard seeds and when they being popping add asafoetida, dry red chili, channa dal, urad dal and mix.
  3. Let it become light brown and add sooji in it and roast till it turns light brown
  4. Allow the sooji to cool down in another bowl for 10 minutes
  5. Prepare Idli steamer by pre-heating water to a boil.
  6. Grease the idli tray with little oil
  7. Add the curd, curry leaves, green chilies, cilantro, ginger and salt. Mix well until no lumps visible
  8. Add eno into it and mix well
  9. Pour the batter immediately
  10. Steam the batter for 15-20 minutes
  11. Serves it hot with chutney sambhar
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Rava Dosa

Rava Dosa Recipe

By avni Published: October 1, 2012

  • Yield: 18-20 (6 Servings)
  • Prep: 15 mins
  • Cook: 30 mins
  • Ready In: 45 mins



  1. Mix all the ingredients except oil and jeep the batter for about 1 or 1/2 an hour
  2. Rava will soak water so at the time of making dosa you might have to add little water. The batter should be of pouring consistency (thick buttermilk)
  3. Pour the dosa batter from the outward base of the tawa in a circular motion. Fill the gap in the middle with dosa batter. Don’t drop batter like a thick lump but pour all over, evenly, filling the gaps. Pour 1-2 tsps of oil like drops along the edge of the dosa and the gaps in the middle.
  4. Cook it on medium heat for 3 minutes and then on high heat for 1/2 a minute. Remove the dosa if you want slightly soft
  5. For crispy dosa cook for another 1minute on high heat until it turns Golden brown in color
  6. You can Flip the dosa and cook it on other side but usually I cook only on one side
  7. Serve it hot with coconut or tomato chutney. (or sambhar)
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Papdi Chaat

Papdi Chaat Recipe

By avni Published: July 19, 2012

  • Yield: 30 (5 Servings)
  • Prep: 20 mins
  • Cook: 60 mins
  • Ready In: 1 hr 20 mins



  1. Mix flour, sooji, salt and oil and add water little by little to form a firm dough. Leave the dough aside for 15-20 mins covering with the damp cloth
  2. Knead the dough again and divide it into 3 equal parts. Roll 3 big thin rotis and make deep dents into them using a knife. Cut it into diamond shapes and deep fry it. You can also roll small rotis about 2 inch size and deep fry it
  3. Make sure the oil is hot for frying or else the puris will soak all the oil. First insert a small piece of puri to check whether the oil is ready for frying. The puri should come up immediately once inserted.
  4. Fry it till it turns light brown and immediately place it on a absorbent paper so that the extra oil is absorbed
  5. Store it in an air tight container and use it as needed. Use it within 1 month
  6. Take 7-8 puris in a plate and place the mashed boiled/ canned chickpeas on them
  7. Then put green chutney and tamarind chutney on top of the chickpeas
  8. Add little salt in the dahi/curd and churn it well; drizzle on top of th chutneys
  9. Sprinkle cumin powder and red chilli powder and chat masala as per taste
  10. Add sev and chopped corainder over it and serve immediately
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